Guess what I found in the freezer today? A giant bag of corn and 2 bags of homemade chicken broth.
I always save my chicken carcasses and bones for the moment I feel like making a homemade broth. It freezes so well (Gallon zip lock bags are perfect and you can freeze them flat to help conserve freezer space). It makes it and so easy to use even if you haven’t planned to as they defrost quickly, just take a large pot add some warm water and put your bag of broth in (you’ll probably have to change the water a couple times) but in no time you will have that delicious broth ready to go.
So that’s exactly what I did today to make my corn chowder.
- 3 slices of bacon (i love thick cut – this will be used for the garnish and to add flavoring to the base)
- 3 cloves of garlic
- 1 large yellow onion
- 1 scallion (The dark green part only)
- 4 medium size potatoes
- 5 cups corn kernels (you can use fresh, but frozen works too)
- 2 tablespoons butter
- 1/4 cup flour
- 1/2 teaspoon turmeric powder
- 1 teaspoon cayenne powder
- 1 tablespoons salt
- 1 tablespoon black pepper
- 6 cups chicken stock
- 1 cup milk
- 2 cups cheddar cheese
Before you start cooking I recommend that you measure out all of your ingredients ahead of time so that it makes it nice and easy when you get started.
1. Mince garlic. Medium dice the onion and potatoes. Slice scallions. Slice bacon. Cut off corn kernels (if using fresh corn on the cob)
2. Heat up your pot, (My Le Creuset pot is my go to for soups). Once hot, add the bacon (I never use oil to cook my bacon because it is already so fatty, and it’s not like i am going to have a problem with it sticking to the pot). Once the bacon is nice and browned, take a slotted spoon and remove it from the pot onto a paper towel lined plate.
2. Add the butter, garlic, and onions. Saute for about 10 minutes, (until onions are translucent – be careful to not put the heat too high, as that will burn the garlic and onion affecting the taste of your chowder). Then mix in the flour, turmeric, cayenne, salt and pepper and cook for an additional minute.
3. Pour in your chicken stock a little at a time to make sure there are no lumps of your flour mixture and then add in your potatoes. Bring everything to a boil and then simmer for 15 minutes (until potatoes are tender).
4. Spoon out about 3 cups of the chowder and add in 2 cups of corn. Then take a hand blender and blend thoroughly (I find this really brings the sweetness in the corn out into the chowder and helps it to thicken). Add the blended mixture back into the pot and add the remaining corn.
5. Finally pour in the milk and add the cheese and simmer until the cheese has completely melted. Give the chowder to taste and adjust seasoning as desired.
I love serving this with the bacon and scallion garnish and some extra black pepper!